Category Archives: 4: Prepare Round Food

Very Round Indeed

This dish starts with a bed of shredded Napa cabbage, topped with small curvy shrimp and drizzled with light dressing.

On the side is have a sweet potato, 3 figs, 1 sand dab, and a slice of lemon for some citrus.

Simply prepare these items separately, exchanging the figs for a another fruit, the shrimp and fish for other fish or no fish at all, brown rice instead of the sweet potato, and any shredded cabbage or lettuces you prefer.

Whatever you choose, you will be sure to create a healthy and well-Rounded meal or meals.

Now that you are eating a lot of salads and side dishes made out of Round ingredients, it is time to try what I call — All aRound Salad Dressing.It will give any number of dishes a delicious fresh burst of flavor that you can switch up with different ingredients like you’ll see in the zestier version of this dressing..

Yummy Round ingredients fit for a any salad

All aRound Salad Dressing

Instructions: Combine the vinegar, lemon juice and herbs in a medium bowl. While whisking like a dervish, add the olive oil slowly — until it tastes and looks as you desire. Store remaining dressing in the fridge. Add ½ teaspoon to any salad or drizzle over veggies.

A Round Base for any salad or meal

Cut cabbages ahead of time and store in the fridge. You can then add this base to any plate, drizzle dressing on it and add any Round food as a topper. This gives you that extra added crunch and chewing time that we all need.

Instructions: Combine the vinegar, herbs, lemon zest, mustard, and Parmesan cheese in a medium bowl. While whisking like a dervish, add the olive oil slowly — until it tastes and looks as you desire. It’s a lot like rubbing your head and patting your stomach. Store remaining dressing in the fridge. Add ½ teaspoon to any salad or drizzle over veggies.

Slapping fish on the grill is super easy. All you need is some fresh fish, any kind of fish, like salmon, trout, halibut, snapper, swordfish, bass or sand dabs.

Sprinkle a smattering of salt on both sides and any fish is ready to go. For instance, the pictured trout and sand dabs have such a great flavor of their own that smothering them in anything other than a sprinkling of salt would might smother the fish’s natural flavor.

In other words, let the flavor of your fish be the star when you grill it. There’s no need to add a zillion spices or sauces. Of course, a squeeze of lemon, lime or other citrus on a piece of fish, after it’s grilled, can add a delicious zest to any meal.